- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 7/17/26 at 3:49 pm to AMac
I dont eat any of that, but I did work at a restaurant that boiled crabs, crawfish and shrimp in clean water then dumped into steam table or ice chests, must have been OK since there was a 2 hour wait at the door every night.
to each his own.
I use jar roux for gumbo :)
to each his own.
I use jar roux for gumbo :)
Posted on 7/17/26 at 5:01 pm to highpockets
Restaurants dust their seafood do they can crank out product fast. No soak time means a batch every 10-15 minutes or so.
They sacrifice quality for volume. And a lot of people that buy boiled crawfish at restaurants, especially outside of Louisiana, don’t know shite about frick.
I’ve only paid for crawfish that I didn’t boil once. It was in Breaux Bridge, and they were disappointing.
I boil 4-8 times a season, 2 sacks at a minimum.
I always soak.
Do something right or don’t do it.
They sacrifice quality for volume. And a lot of people that buy boiled crawfish at restaurants, especially outside of Louisiana, don’t know shite about frick.
I’ve only paid for crawfish that I didn’t boil once. It was in Breaux Bridge, and they were disappointing.
I boil 4-8 times a season, 2 sacks at a minimum.
I always soak.
Do something right or don’t do it.
Posted on 7/17/26 at 5:24 pm to greenbean
quote:
For a man, there's nothing gayer than this.
What makes this gay?
Page 6 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News